Beef and Bean Tortilla Bake

Instructions

1. 1

   Preheat the oven to 180°C/356°F conventional or 160°C/320°F fan. While it heats, finely chop the onion, garlic and coriander stems, keeping the leaves separate. Drain and rinse the beans, then grate the cheese.

2. 2

   Heat the oil in a 28–30 cm hob-safe, ovenproof casserole over medium heat for 1 minute. Add the onion and cook for 4 minutes, stirring occasionally. Add the garlic and coriander stems and cook for 1 minute.

3. 3

   Increase the heat to medium-high. Add the beef and cook for 8–10 minutes, breaking it into small pieces, until browned and at least 71°C/160°F. Stir in the Mexican seasoning and cook for 30 seconds.

4. 4

   Stir in the passata and drained beans. Reduce the heat to medium-low and simmer uncovered for 5 minutes, stirring occasionally, until the filling is thick but still moist.

5. 5

   Transfer the filling to a large heatproof bowl and take the casserole off the heat. Place one tortilla flat in the casserole. Spread with one-third of the beef filling, one-third of the salsa, one-third of the coriander leaves and one-third of the cheese. Repeat twice with the remaining ingredients, finishing with cheese.

6. 6

   Bake uncovered on the middle shelf for 30 minutes, until the cheese is golden and the centre reaches 74°C/165°F. If the cheese browns before the centre is hot, loosely cover with foil and continue baking until it reaches temperature.

7. 7

   While the bake is in the oven, halve and stone the avocado, scoop its flesh into a bowl and mash with all the juice from the lime.

8. 8

   Rest the bake for 5 minutes, then cut into four portions. Serve each portion with one-quarter of the mashed avocado and sour cream.